2 cups "Soft Southern Flour**" (or AP if that's what you have)
1 teaspoon salt
1 tablespoon baking powder, double-acting
2 teaspoons sugar
3/4 to 1 cup heavy cream
Melted Butter


**Flour milled in the South is “softer” than standard AP wheat. Well-known brands are White Lily, Martha White, Pioneer, and several others I’m sure.

Preheat oven to 425 degrees F. Lightly grease a cookie sheet or baking pan.

Sift the dry ingredients together in a bowl, then stir to combine them evenly.

Add the cream and fold it in until a soft dough forms that can be easily handled.

Turn the dough out onto a floured board and gently and lightly knead it for around 1 minute (max.)

[Do not knead the dough like you would a bread dough – handle it as lightly and as little as possible. You are only kneading it to make sure the dough has come together and is smooth – you DO NOT want to develop the gluten like you would for regular bread dough. This dough will not pass the “windowpane” test! ]

Gently pat the dough out using your hands until the dough is around ½ to ¾ of an inch thick.

Cut into rounds, dip the round into melted butter and place on a lightly greased baking sheet.

Leftover dough should be gathered together, re-kneaded just until it comes together again, then pat it out and cut again. Continue until all the dough is used.

Bake at 425 degrees F for 15 to 18 minutes. Serve hot!


6-8 Biscuits


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